CN102429007A - Processing method for freeze-drying garlic slices by vacuum microwaves - Google Patents
Processing method for freeze-drying garlic slices by vacuum microwaves Download PDFInfo
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- CN102429007A CN102429007A CN2011104193387A CN201110419338A CN102429007A CN 102429007 A CN102429007 A CN 102429007A CN 2011104193387 A CN2011104193387 A CN 2011104193387A CN 201110419338 A CN201110419338 A CN 201110419338A CN 102429007 A CN102429007 A CN 102429007A
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Abstract
The invention discloses a processing method for freeze-drying garlic slices by vacuum microwaves, and belongs to the key technical field of garlic deep processing. The method comprises the following steps of: selecting materials, cutting off bases, separating flakes, peeling, and cutting into garlic slices with the thickness of about 2mm, filling 1Kg of garlic slices in a tray, keeping the materials in a freezer at the temperature of -10DEG C for 30 minutes, reducing the temperature to the temperature of between -25 and -30DEG C, and keeping the temperature for 120 minutes; after pre-freezing, filling the materials in a freeze-drying bin according to a fixed direction and serial numbers, and reducing the temperature of a cold trap to the temperature of between -35 and -40DEG C in advance; starting a vacuum pump, and emitting microwaves when the absolute pressure is 50-60Pa, wherein the microwaves are emitted by total 10 magnetrons averagely distributed on the left and right, the switch-on mode is intermittent circulation, and the magnetrons on the left and right are alternately switched on for 20-30 minutes; and drying for 4 hours, opening the bin, changing the tray, and changing the tray every 2 hours until the drying is finished. The garlic slices prepared by the drying process maintain good quality of common freeze-dried garlic slices, the time of the freeze-drying process is shortened, and energy consumption is reduced.
Description
One, technical field
The present invention relates to the dry processing method of a kind of garlic sheet, belong to garlic intensive processing key technology area.
Two, background technology
Garlic is the Liliaceae allium, is a kind of general flavor enhancement of using, because the active material allicin of garlic and alliin have sterilization, anti-inflammatory, effect such as antitumor, anti-oxidant, so garlic also can be applicable to medicine and beauty industry.China is the big country that produces and export garlic, has been exported to Japan, Korea S and some American-European countries at present.Because the shelf-life of bright garlic is short, rot, go mouldy easily, secondly, in the garlic outlet, garlic moisture is high, and weight is big, has increased the cost of transportation, has restricted the export trade of garlic, so the technology of dehydrating of garlic is arisen at the historic moment.
Present stage, the technology of dehydrating of garlic mainly contained heated-air drying, vacuum drying, vacuum microwave drying, vacuum freeze drying and combination drying etc.But these technologies all have different shortcomings separately, and with regard to product quality, the quality and the bright garlic of freeze drying garlic sheet are the most approaching.But its length consuming time, energy consumption is high, has restricted the suitability for industrialized production of Freeze Drying Technique.
Through discovering, in four aspects of freezing dry process, the energy consumption of lyophilization almost accounts for the half the of total energy consumption, vacuumize energy consumption and to catch water consumption basic identical, and then both energy consumption sizes are the influences that receives the lyophilization time.Therefore to solve the problem of freeze drying energy consumption, must set about from shortening the lyophilization time.The vacuum microwave Freeze Drying Technique is exactly on the basis of common Freeze Drying Technique; Utilize heating using microwave to replace the heating plate heating; Heating using microwave does not need heat transfer medium, under vacuum state, still can heat normally material, and it is fast to conduct heat; Shorten the time of lyophilization process widely, reduced total energy consumption.Therefore the vacuum microwave freeze drying is the dehydration technique that has development potentiality, and the microwave freeze-drying of research garlic has realistic meaning.
Three, summary of the invention
Technical problem
The technology that dehydrates that the purpose of this invention is to provide a kind of advanced person, the garlic sheet through this technology is produced not only has the fine quality similar with common freeze drying, and has shortened the cryodesiccated time.
Technical scheme
The present invention realizes through following steps:
(1) material preliminary treatment: garlic is selected, Qie Di, distinguish, removes the peel, is cut into the garlic sheet of thickness 2mm.
(2) sabot: every dish material 1Kg, the dish intermediate material is thin, and periphery is thick.
(3) pre-freeze: in advance the freezer temperature is reduced to-10 ℃, the material after the sabot is put into freezer, keeps 30min, then the freezer temperature is reduced to-25～-30 ℃, under this state, keeps 120min.
(4) put in storage, vacuumize: the material that pre-freeze is the good freeze-drying storehouse of packing into successively, condenser temperature is reduced to-35～-45 ℃ in advance.In 3 optical fiber temperature-measurement heads 1 and 3 be put into material the surface, probe 2 is inserted into the core of section.Close the storehouse, the open vacuum pump is opened microwave when vacuum is reduced to 50～60Pa.
(5) microwave freeze-dry: general power is set at 280W/Kg, and the intermittent cyclic formula is adopted in the unlatching of microwave, and the right and left magnetron is alternately opened, every limit 20～30min.The power averaging of each magnetron distributes.
(6) deliver from godown, pack: when material surface temperature rises to 40～50 ℃, powered-down, material delivers from godown, and divides grade packaged at last.
Beneficial effect
(1) the garlic sheet of the present invention's production is compared with common freeze drying, has similar quality, specifically sees table 1.
(2) the allicin content of the garlic sheet of the present invention's production is 2.61 ± 0.01, with comparing of common freeze drying garlic sheet 2.69 ± 0.03, does not have the conspicuousness difference.
(3) materials 10Kg of the present invention, microwave freeze-dry time 7～8h, and common cryodesiccated consuming time be 12～13 hours, microwave freeze-drying shortened about 40% than the common cryodesiccated time.
The comparison of the freezing and common freeze drying garlic of table 1 vacuum microwave sheet quality
L, b are lustre index, the brightness of L value representation, b value yellow chromaticity.
Four, description of drawings
Fig. 1 is the process chart of vacuum microwave freeze drying garlic sheet of the present invention;
Fig. 2 is a vacuum microwave freeze drying garlic sheet of the present invention.
Five, the specific embodiment of invention
Embodiment 1
(1) material preliminary treatment: garlic is poured on selects on the garlic platform, get rid of the garlic that damages by worms, goes rotten, cut the base of a fruit with stalk cutter then, be poured on the garlic clove of cutting behind the base of a fruit on the elevator, send into segment separator through conveyer belt and carry out distinguish.Garlic behind the distinguish is removed coat and the hyaline membrane of garlic clove through doing off line, does not have the garlic skin of removal to carry out manual work again and chooses.Be cut into the garlic sheet of 2mm at last with many kinetic energy slicer.
(2) pre-freeze: the 10Kg material is layered in the charging tray, every dish 1Kg, the centre is spread material less, the many shops of periphery.In advance with the storehouse temperature drop of freezer to-10 ℃, material is placed in the freezer, keep 30min.With extremely-25 ℃ of storehouse temperature drops, make the material temperature drop then, keep 120min to eutectic point.
(3) put in storage, balance: in advance 30min opens refrigeration machine, makes condenser temperature reduce to-35 ℃～-45 ℃, and lanyard and weight sensor are articulated.To freeze good material packs in the freeze-drying storehouse according to fixing direction and sequence number.The surperficial temperature of 1,3 monitoring materials in 3 temperature measuring heads, 2 monitoring material temperature inside promptly are inserted into the section core.Close the storehouse, the open vacuum pump is opened microwave when absolute pressure reaches 50Pa.
(4) microwave freeze-dry: the right and left magnetron is alternately opened, and every limit microwave is opened 20min, and general power remains on 280W/Kg, each magnetron mean allocation power.The disruptive discharge phenomenon takes place in the early stage of drying dryness storehouse easily, therefore can suitably reduce microwave power.Behind the dry 4h, open a position rapidly and change dish, the front and back buttress exchanges, and telophragma and upper and lower dish exchange.Later every 2h one changes.
(5) deliver from godown, pack: when temperature of charge rises to 50 ℃, drying finishes.Powered-down opens a position.Dry garlic sheet is carried out classification, carry out vacuum packaging at last.
Embodiment 2
(1) material preliminary treatment: garlic is poured on selects on the garlic platform, get rid of the garlic that damages by worms, goes rotten, cut the base of a fruit with stalk cutter then, be poured on the garlic clove of cutting behind the base of a fruit on the elevator, send into segment separator through conveyer belt and carry out distinguish.Garlic behind the distinguish is removed coat and the hyaline membrane of garlic clove through doing off line, does not have the garlic skin of removal to carry out manual work again and chooses.Be cut into the garlic sheet of 2mm at last with many kinetic energy slicer.
(2) pre-freeze: the 20Kg material is layered in the charging tray, every dish 1Kg, the centre is spread material less, the many shops of periphery.In advance with the storehouse temperature drop of freezer to-10 ℃, material is placed in the freezer, keep 30min.With extremely-30 ℃ of storehouse temperature drops, make the material temperature drop then, keep 120min to eutectic point.
(3) put in storage, balance: in advance 30min opens refrigeration machine, makes condenser temperature reduce to-35 ℃～-45 ℃, and lanyard and weight sensor are articulated.To freeze good material packs in the freeze-drying storehouse according to fixing direction and sequence number.The surperficial temperature of 1,3 monitoring materials in 3 temperature measuring heads, 2 monitoring material temperature inside promptly are inserted into the section core.Close the storehouse, the open vacuum pump is opened microwave when absolute pressure reaches 55Pa.
(4) microwave freeze-dry: the right and left magnetron is alternately opened, and every limit microwave is opened 30min, and general power remains on 280W/Kg, each magnetron mean allocation power.Behind the dry 4h, open a position rapidly and change dish, the front and back buttress exchanges, and telophragma and upper and lower dish exchange.Later every 2h one changes.
(5) deliver from godown, pack: when temperature of charge rises to 40 ℃, drying finishes.Powered-down opens a position.Dry garlic sheet is carried out classification, carry out vacuum packaging at last.
Claims (6)
1. the processing method of a vacuum microwave freeze drying garlic sheet, its technical characterictic is:
(1) material preliminary treatment: garlic is selected, Qie Di, distinguish, removes the peel, is cut into the garlic sheet of thickness 2mm;
(2) sabot: every dish material 1Kg, the dish intermediate material is thin, and periphery is thick;
(3) pre-freeze: the material after the sabot is put into the storehouse temperature and is about-10 ℃ freezer, keeps 30min, regulates the storehouse temperature then, makes temperature of charge reduce to eutectic point, under this temperature, keeps 120min;
(4) put in storage, vacuumize: the material that pre-freeze is the good freeze-drying storehouse of packing into successively, condenser temperature is reduced to-35～-45 ℃ in advance; Close the storehouse, the open vacuum pump;
(5) microwave freeze-dry: total microwave power is set at 280W/Kg, and the intermittent cyclic formula is adopted in the unlatching of microwave, and the right and left magnetron is alternately opened.
(6) deliver from godown, pack: when material surface temperature rises to 40～50 ℃, powered-down, material delivers from godown, and divides grade packaged at last.
2. the processing method of vacuum microwave freeze drying garlic sheet according to claim 1, its device therefor are WDG-5 type vacuum microwave freeze-dry machine.
3. the processing method of vacuum microwave freeze drying garlic sheet according to claim 1 is characterized in that the eutectic temperature of garlic in the step (3) is-18 ℃, and the temperature of freezer transfers to-25～-30 ℃.
4. the processing method of vacuum microwave freeze drying garlic sheet according to claim 1 is characterized in that open vacuum pump in the step (4), when making absolute pressure reduce to 50～60Pa, opens microwave.
5. the processing method of vacuum microwave freeze drying garlic sheet according to claim 1 is characterized in that in the step (5) that it is 20～30min that every limit replaces the opening time, and each microwave magnetron power averaging distributes, and general power is constant.
6. the processing method of vacuum microwave freeze drying garlic sheet according to claim 1 is characterized in that opening a position rapidly behind the microwave freeze-dry 4h and changing dish in the step (5), and about buttress exchanges, and telophragma and top, chassis location swap whenever change dish once at a distance from 2h later on.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715625A (en) * | 2012-06-29 | 2012-10-10 | 南京财经大学 | Method for processing garlic granule through vacuum freezing and microwave vacuum serial combined drying |
| CN103053678A (en) * | 2012-05-09 | 2013-04-24 | 四川师范大学 | Method for preparing dried mangoes through microwave vacuum freeze drying |
| CN104154722A (en) * | 2014-08-25 | 2014-11-19 | 济南康众医药科技开发有限公司 | Application of freeze-drying technology in lamiophlomis rotata drying |
| CN104165498A (en) * | 2014-08-25 | 2014-11-26 | 济南康众医药科技开发有限公司 | Scutellaria baicalensis freeze-drying method |
| CN104172434A (en) * | 2014-07-23 | 2014-12-03 | 丽江三川实业集团有限公司 | Garlic slice freezing method |
| CN104522858A (en) * | 2015-01-15 | 2015-04-22 | 苏州罗马冯环保科技有限公司 | Garlic drying method |
| CN106288666A (en) * | 2016-10-28 | 2017-01-04 | 扬州大学 | Carbon dioxide trap microwave vacuum drying device and drying means |
| CN106262793A (en) * | 2016-09-18 | 2017-01-04 | 安徽农业大学 | A kind of preparation method keeping original color shape flavor mushroom dry |
| CN106690167A (en) * | 2017-01-03 | 2017-05-24 | 河北省农林科学院经济作物研究所 | Method for processing wash-free lycium ruthenicum lyophilized product |
| CN111184062A (en) * | 2020-01-22 | 2020-05-22 | 河南科技大学 | Pickled Chinese cabbage microwave vacuum freeze-drying processing method |
| EP4094589A1 (en) | 2021-05-26 | 2022-11-30 | Joanna Stawinska | Method for manufacturing sliced frozen vegetables and production line for manufacturing sliced frozen vegetables |
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| CN101971872A (en) * | 2010-10-25 | 2011-02-16 | 江苏大学 | Method for producing high allicin garlic flakes |
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| CN101849573A (en) * | 2010-05-27 | 2010-10-06 | 农业部南京农业机械化研究所 | Microwave freeze-drying and dehydrating method of fruits and vegetables |
| CN101971872A (en) * | 2010-10-25 | 2011-02-16 | 江苏大学 | Method for producing high allicin garlic flakes |
| CN102165970A (en) * | 2011-04-11 | 2011-08-31 | 南京财经大学 | Method for processing dehydrated garlic flakes |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053678A (en) * | 2012-05-09 | 2013-04-24 | 四川师范大学 | Method for preparing dried mangoes through microwave vacuum freeze drying |
| CN102715625A (en) * | 2012-06-29 | 2012-10-10 | 南京财经大学 | Method for processing garlic granule through vacuum freezing and microwave vacuum serial combined drying |
| CN102715625B (en) * | 2012-06-29 | 2013-10-09 | 南京财经大学 | Method for processing garlic granule through vacuum freezing and microwave vacuum serial combined drying |
| CN104172434A (en) * | 2014-07-23 | 2014-12-03 | 丽江三川实业集团有限公司 | Garlic slice freezing method |
| CN104154722A (en) * | 2014-08-25 | 2014-11-19 | 济南康众医药科技开发有限公司 | Application of freeze-drying technology in lamiophlomis rotata drying |
| CN104165498A (en) * | 2014-08-25 | 2014-11-26 | 济南康众医药科技开发有限公司 | Scutellaria baicalensis freeze-drying method |
| CN104522858A (en) * | 2015-01-15 | 2015-04-22 | 苏州罗马冯环保科技有限公司 | Garlic drying method |
| CN106262793A (en) * | 2016-09-18 | 2017-01-04 | 安徽农业大学 | A kind of preparation method keeping original color shape flavor mushroom dry |
| CN106262793B (en) * | 2016-09-18 | 2019-11-29 | 安徽农业大学 | A kind of preparation method for keeping original color shape flavor mushroom dry |
| CN106288666A (en) * | 2016-10-28 | 2017-01-04 | 扬州大学 | Carbon dioxide trap microwave vacuum drying device and drying means |
| CN106690167A (en) * | 2017-01-03 | 2017-05-24 | 河北省农林科学院经济作物研究所 | Method for processing wash-free lycium ruthenicum lyophilized product |
| CN106690167B (en) * | 2017-01-03 | 2020-10-16 | 河北省农林科学院经济作物研究所 | Processing method of washing-free lycium ruthenicum freeze-dried fruit |
| CN111184062A (en) * | 2020-01-22 | 2020-05-22 | 河南科技大学 | Pickled Chinese cabbage microwave vacuum freeze-drying processing method |
| EP4094589A1 (en) | 2021-05-26 | 2022-11-30 | Joanna Stawinska | Method for manufacturing sliced frozen vegetables and production line for manufacturing sliced frozen vegetables |
| WO2022248949A1 (en) | 2021-05-26 | 2022-12-01 | Joanna Stawinska | Method for manufacturing a sliced frozen vegetables and a production line for manufacturing a sliced frozen vegetables |
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